Penne Alla Vodka
What you’ll need:
4 tbl (or a good glug) of Extra Virgin Olive Oil
140 grams Mutti tomato paste
1/2 cup finely chopped while onion
5 garlic cloves
1/2 teaspoon crushed red pepper
1/2 cup pasta water
1 cup whole milk
1-2 ounce of Parmesan
2 tbl vodka
2 tbl butter
Freshly ground black pepper (to taste)
Kosher salt (to taste)
Fresh torn basil (1/2 cup)
1 pound penne
Steps:
Add oil to your cold pan and put on medium to high heat
Finely chop your white onion
Finely chop your garlic. Add a pinch of salt to the garlic and begin to smush the garlic and salt with the back of your knife until it forms a paste
Once the oil is hot, add in the onion and allow it to sweat for about 2-3 minutes until translucent.
Add the garlic paste and crushed red pepper, being mindful not to burn it. Sometimes this is best to do off the heat if your pan was already quite hot.
Add the tomato paste and caramelize it by stirring for about 3-4 minutes until its a deep, rich color and the oil has turned a nice reddish hue.
Add the milk in slowly, as to not scorch it. Keep stirring until well mixed and the color of the sauce is now a deep orange. Stir for about 3 more minutes. Add salt and pepper to taste.
Take the sauce off the heat
Boil the pasta according to package instructions, but reduce the time by about 2 minutes to ensure your pasta is al dente. It will continue to cook in the sauce. Once the water is boiling, add a few tablespoons of salt - your water should taste like the ocean!
Once the pasta is ready save 1/2 cup of the liquid and set that aside. Drain your pasta well and place directly into the sauce.
Bring the sauce and the pasta back onto the flame on medium low, just to heat and finish the sauce and pasta together
Stir together, add in the butter and pasta water slowly until a glossy, rich sauce begins to form. The starch in the water will bind the sauce to the pasta nicely.
Drizzle in the cheese, little by little, as to avoid any clumping. Your sauce should now look creamy and thick.
Plate your pasta and tear fresh basil right on top for serving
Finish with more cheese and a nice crack of freshly ground black pepper